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I think what people often don't realize about many Thai curry pastes is what is not in them and this applies particularly to the main brands of imported Thai sauces like Mae Ploy for example. Let's take the Panang paste, this should have quite a pronounced peanut taste but if you check the label you will will search in vain for peanuts; fish sauce so ...


1

What does "1 leaf" mean? Since there does not seem to be a clear consensus, this answer will attempt to weigh both positions. For the sake of clarity, in this answer: Digits (1, 2, etc.) refer to the number indicated in the ingredient list; "Full leaf" means two attached segments, as they grow from the tree; "Half leaf" means one segment (attached or ...


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I see three leaves there. Citrus leaves are compound leaves. They all look like that, but the kafir lime just has a larger lower section of the leaf than other citrus.


2

The following is a quote from the Blue Dragon website, I hope it helps:- Coriander roots are notoriously difficult to come by (even in well stocked Oriental supermarkets), as in the UK coriander is sold rootless. This isn't much good for budding Thai cooks!! To get the same intense coriander flavour you would get from one root, use ten stems ...


1

Tamarind is used both ripe and unripe. The ripe tamarind is used to make pastes and such or is eaten raw, its what most people in the west are familiar with. The unripe, or green, tamarind is used much the same way a bay leaf is, you peel it and drop it in your curry and hope you don't bite into it. Be sure you know whether your recipe calls for the green or ...



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